Mix 150 g whole milk yoghurt, 2 tablespoons sugar and 8 tablespoons woodruff syrup. Beat 250 ml whipped cream with the whisk of the hand mixer until stiff. Carefully fold into the yogurt mixture. Line a baking dish (approx. 25 x 15 cm) with cling film and pour in the cream mixture. Min. Freeze for 3 hours.
Peel 1 ripe mango and cut the pulp from the stone. Put together with 3 tablespoons of lemon juice in a tall container and puree with the cutting stick.
Take the parfait out of the freezer 15 minutes before serving. Let thaw for 10 minutes, then cut into 8 cubes and serve with the mango sauce.